Kheer

Nutrition · per serving

Steps

1. 1

   Rinse the basmati rice under cold water until the water runs mostly clear, then soak it in the water for 15 minutes. This helps the grains soften quickly and release starch for a creamier kheer.

   40 g basmati rice200 ml water
2. 2

   Pour the full-fat milk into a heavy-bottomed saucepan or karahi and bring it just to a gentle boil over medium heat, stirring often and scraping the bottom so the milk does not catch.

   1 litre full-fat milk
3. 3

   Drain the soaked rice well. Add the rice and the crushed green cardamom pods to the milk. Reduce to low to medium-low heat and simmer for 30-35 minutes, stirring every few minutes and scraping down the creamy milk solids from the sides back into the pan. The rice should become very tender and the milk should reduce noticeably.

   40 g basmati rice4 green cardamom pods, lightly crushed1 litre full-fat milk
4. 4

   Lightly crush the saffron strands between your fingers and stir them into the pudding along with the sugar. Cook for 8-10 minutes more, stirring more frequently as the kheer thickens. It is ready when the mixture is creamy, the rice is soft enough to mash between your fingers, and the pudding coats the spoon; it will thicken further as it cools.

   0.1 g saffron strands70 g sugar
5. 5

   Turn off the heat and stir in the rose water. Remove and discard the cardamom pods if you prefer a smoother finish. Let the kheer rest for 5 minutes so the texture settles.

   5 ml rose water4 green cardamom pods, lightly crushed
6. 6

   Spoon into serving bowls and top with the sliced pistachios and almonds. Serve warm, or chill and serve cold for a thicker, more traditional texture.

   20 g pistachios, finely sliced10 g almonds, finely sliced

Origin & History

Kheer is one of South Asia’s oldest rice puddings and is deeply rooted in Pakistani home cooking and festive traditions. In Pakistan it is commonly served at Eid, weddings, family gatherings, and as a comforting dessert made from pantry staples enriched with cardamom, nuts, and sometimes rose water or saffron.